Easy No Bake Blueberry Cheesecake Recipe - Perfect Summer Dessert!

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. Make the blueberry topping: in a medium saucepan, combine water, lemon juice, sugar and cornstarch, and stir until the cornstarch dissolves. Set over medium heat and stir until it starts to thicken, about 1 minute.
2. Add the blueberries and bring to a boil, stirring gently and occasionally. Cook 5 to 6 minutes, until the berries release juice and turn syrupy. Remove from heat and cool to room temperature.
3. Make the crust: finely crush the graham crackers in a food processor, put the crumbs in a bowl, and mix in 1 tablespoon sugar and 8 tablespoons melted butter until evenly moistened.
4. Line a 9-inch springform pan with parchment and press the crumbs into the bottom and 1/2 inch up the sides. Freeze 15 minutes or refrigerate 30 minutes to set.
5. Beat the cream cheese and 2/3 cup sugar on medium-high for 3 minutes until smooth and fluffy, scraping the bowl as needed. Add the sour cream and lemon juice and beat for another minute.
6. Wash the beaters. In a separate bowl, whip the heavy cream on medium-high for about 3 minutes until stiff peaks form.
7. Fold the whipped cream into the cream cheese mixture until fully combined.
8. Pour half the filling over the cooled crust. Spoon 1/4 of the cooled blueberry sauce over it and swirl lightly.
9. Pour the rest of the filling on top and smooth it. Spoon and swirl another 1/4 of the blueberry sauce over the top.
10. Cover and refrigerate at least 6 hours or overnight to set. Top each slice with the remaining blueberry sauce to serve.

Summarized from Natasha's Kitchen's video. Watch it for the details.

More recipes with

LemonCreamCream cheeseSour creamBlueberryGraham cracker